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Bavarian Cream Donuts

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Delicious homemade Bavarian cream donuts with a soft and airy texture, perfect for breakfast or as a sweet snack.

Ingredients

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  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup warm milk
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1/4 cup unsalted butter, softened
  • 1 cup heavy cream (for filling)
  • 1 cup milk (for filling)
  • 1/2 cup sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 3 egg yolks (for filling)
  • 2 tablespoons cornstarch (for filling)
  • 1/2 teaspoon gelatin (for filling)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons milk (for glaze)

Instructions

  1. Activate the yeast: In a small bowl, dissolve the yeast in warm milk with a pinch of sugar. Allow it to sit until frothy—about 5-10 minutes.
  2. Combine the ingredients: In a large bowl, combine sugar, salt, vanilla, eggs, and your frothy yeast mixture. Mix until well blended.
  3. Form the dough: Gradually add in the flour, mixing until a soft and pliable dough forms.
  4. Knead the butter in: Knead in the softened butter until your dough is smooth and has a lovely sheen.
  5. First rise: Cover the dough with a cloth and let it rise until doubled in size—about 1 hour.
  6. Shape the donuts: Roll out the dough and cut out your donut shapes.
  7. Second rise: Place the donut shapes on a floured sheet, cover, and let them rise until puffy, about 30 minutes.
  8. Fry to perfection: Heat oil to 350°F (175°C) and fry the donuts until golden brown.
  9. Prepare the Bavarian cream filling: Heat milk and cream. Whisk egg yolks, sugar, cornstarch, and gelatin in a bowl. Slowly add hot milk mixture, stirring constantly.
  10. Thicken the filling: Cook until thickened, stirring constantly. Let cool completely.
  11. Fill the donuts: Use a piping bag to fill each donut with Bavarian cream.
  12. Add the finishing touch: Mix powdered sugar with milk for glaze, drizzle over filled donuts, and enjoy!

Notes

Store leftovers in an airtight container for up to 2 days or freeze without glaze/filling for up to a month.

Nutrition

Find it online: https://lunarecipez.com/bavarian-cream-donuts/

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